Malbec

Born in Cahors, in the south of France, it was brought to Argentina in the mid XIX century and it adapted well to every wine region in the country.

It began to be massively cultivated, due to its sanity, vigor and its potential for top quality wines.

Up to these days, Malbec has been subject of many elaboration methods, which led to the most varied styles of wine, from young and simple wines to the most complex and aged ones, including roses, sparkling and fortified wines.

In every case, its primary aromas resemble ripe prunes and sometimes mint, while in the mouth it is softly meaty and rounded.

Malbec is "the red wine" to pair with roasted beef, stews, pasta with tomato sauce and cheese, game meats and hard cheeses.